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Chicken Bibimbap

A vibrant and wholesome Korean dish featuring seasoned vegetables, chicken, and rice, topped with a sunny-side-up egg.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Korean
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups cooked rice white or brown
  • 1 pound chicken breast thinly sliced
  • 1 tablespoon vegetable oil
  • 2 cups assorted vegetables carrots, spinach, zucchini, bean sprouts
  • 2 eggs
  • 2 tablespoons gochujang Korean chili paste
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • Sesame seeds for garnish
  • Green onions chopped for garnish

Equipment

  • Large skillet or wok
  • Cookware for rice
  • Cutting board
  • Sharp knife
  • Spatula or wooden spoon
  • Serving bowls

Method
 

  1. Start by cooking your rice according to package instructions.
  2. In a large skillet, heat the vegetable oil over medium heat.
  3. Add the sliced chicken and cook for about 5-7 minutes until fully cooked, stirring often.
  4. Once the chicken is cooked, add soy sauce and sesame oil for flavor.
  5. In the same skillet, add your assorted vegetables and sauté for about 3-5 minutes until tender but still crisp.
  6. In a separate pan, fry the eggs sunny-side up.
  7. In serving bowls, layer the cooked rice, topped with the seasoned chicken and sautéed vegetables.
  8. Top each bowl with a generous dollop of gochujang.
  9. Finish with a sprinkle of sesame seeds and chopped green onions.
  10. Serve immediately, allowing everyone to mix their own bowls.

Notes

Adjust the amount of gochujang based on your spice preference. For an authentic experience, use short-grain rice and a variety of colorful vegetables.